Yesterday a friend e-mailed for a coconut cream pie recipe and when I looked it was not on the blog. I really am slipping. Bill thanks for the reminder. This is also my produce growing friend, David's favorite pie. It is time to start bribing him for early vegetables.
This is the kind of coconut cream pie that was once served at old diners across the country. The pie has a thick, buttery filling and a mountain of whipped cream on top.
Coconut Cream Pie
Adapted I think from Southern Living
1 - 9-inch pie crust, homemade or store bought refrigerated
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 tablespoons butter
1 cup sweetened flaked coconut
2 1/2 teaspoons vanilla extract, divided
2 cups whipping cream
1/3 cup sugar
Garnish: toasted coconut
1. Preheat oven to 450 degrees F. Fit piecrust into a 9-inch pie plate: fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Bake for 10 to 12 minutes of until lightly browned. Cool crust on a wire rack.
2. Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a simmer over medium heat, whisking constantly. Simmer, whisking constantly, 3 minutes; remove from heat. Stir in butter until melted; stir in coconut and 1 teaspoon vanilla.
3. Place saucepan in an ice-water bath for 5 minutes or until filling is slightly warm, gently stirring occasionally. Pour filling into prepared crust. Place plastic wrap directly on custard (to prevent a film from forming. Chill 4 hours or until thoroughly chilled.
4. Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peak form. Spread whipped cream over filling. Garnish with toasted coconut.